JOSÉ MANUEL – EXECUTIVE CHEF, GRAN HOTEL SÓLLER

Mallorcan Gastronomy famous for the richness and variety of its ingredients, Mallorcan gastronomy is without a doubt one of the Mediterranean's greatest attractions and privileges. It is the perfect complement to fully enjoy your holidays in Mallorca, particularly along the island’s northern coast. Thanks to the Serra de Tramuntana, the Mediterranean Sea, and the region’s optimal surroundings, this area offers unparalleled gastronomic treasures. A way of understanding and valuing cuisine that is deeply present in the philosophy of José Manuel, our chef from Sóller.

That’s why today we are pleased to introduce you to José Manuel, better known as Pep, and his fantastic work at the helm of Ca’n Blau Restaurant!

JOSÉ MANUEL’S CAREER PATH

José Manuel, born in the Sóller Valley, grew up surrounded by the deeply rooted culinary traditions of this Mediterranean enclave. A place where livestock farming, agriculture, and fishing have always played a vital role in the community, providing top-quality products such as Sóller prawns, olive oil, and fresh fish and meat. This rich gastronomic environment captivated Pep from a young age, inspiring him to pursue a professional career in cuisine — something he came to see not just as a job, but as a way of life.

Pep began his journey in the culinary world working as a dishwasher in a Mallorcan restaurant in the Sóller Valley. This experience, carried out within a real kitchen and allowing him to observe its daily workings, helped him decide to pursue formal training as a chef. He enrolled in culinary school while simultaneously cooking alongside Joan de Las Olas, one of the valley’s most esteemed chefs and his first culinary mentor, who taught him the fundamentals of Mediterranean cuisine.

After this early phase, José Manuel had already acquired extensive knowledge and techniques in Mediterranean, Mallorcan, and even avant-garde cuisine. This allowed him to take a major leap forward in his career by becoming a chef at the prestigious El Olivo Restaurant, located at Hotel La Residencia in Deià. This was an intense learning period, where he fully absorbed the discipline, precision, and high standards required by fine dining.

Following his time at El Olivo, and remaining committed to local cuisine, he continued working at a Mallorcan cuisine restaurant in Deià. There, he deepened his knowledge of his homeland’s culinary roots until he was offered the opportunity to lead the pastry department at Hotel Ca’s Xorc. This was a unique chance to showcase his versatility across different culinary disciplines. He kept advancing until he eventually became head chef at Hotel Ca N’Ai.

After this stage, Pep decided to open his own restaurant, a very personal project that allowed him to consolidate his own style — a style with a Mediterranean essence that he later brought to other establishments, such as Bar Bosc in Palma and Port de Sóller, and to several hotels in the area. These experiences led him to collaborate with other chefs, most notably working with Joseph Shaweter at a Michelin-starred restaurant in Deià. This was a turning point in his culinary and professional journey.

Thus, after a long and diverse career, José Manuel joined Gran Hotel Sóller in 2024 as the hotel’s head chef, bringing with him his personal and unique vision of Mallorcan, Mediterranean, and product-based cuisine — a vision reflected in every dish he creates.

JOSÉ MANUEL’S CUISINE

José Manuel’s cuisine, as he himself describes it, is a reflection of how he understands life — a life closely tied to the land where he was raised. For him, cooking is not just a profession; it’s what brings joy to his everyday life. It is a process of constant learning because “it’s an unmatched world of possibilities, flavors, colors, and textures. A world in which local ingredients and the historical and traditional foundations of Mallorcan cuisine guide us and offer endless possibilities.”

José Manuel firmly believes that Mallorcan gastronomy is a treasure — a privilege made up of a historic recipe book full of tradition, typical ingredients, ancestral knowledge, and deep cultural identity. This includes cherished activities such as growing vegetables and grains, raising livestock in the island’s interior, and fishing along the Mediterranean coast. This is the philosophy Pep conveys in each of his dishes at Ca’n Blau Restaurant — dishes that reflect his personal journey, his passion and respect for Mallorcan cuisine, and his spirit of curiosity and innovation. His is a product-based cuisine that not only brings flavor, but also happiness, satisfaction, and an experience that truly connects with those who enjoy it — adding exceptional value to your stay at Gran Hotel Sóller or your visit to Ca’n Blau Restaurant.

If you are staying with us and would like more information about local gastronomy, typical products of the Sóller Valley, or details about Ca’n Blau Restaurant, please don’t hesitate to ask our reception team, who will be happy to assist and advise you.

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